Country Fried Steak with Sausage Gravy
Our Purnell's Sausage Gravy makes everything better, even steak. Make this recipe for your family. "It's Gooo-od!"
In a large mixing bowl. whisk together the cream and egg. Combine the flour, cornmeal and seasoning in a second bowl.
Lightly salt beef and liberally coat with flour mixture. Shake to remove excess before submerging in milk mixture. Re-coat with flour seasoning. Lightly shake to remove excess flour. Repeat for all steaks and set aside.
Add the vegetable oil to a deep skillet and heat over a medium-high heat. Add steaks and fry until flour coating is crisp, 4-7 minutes. Steaks should be a golden brown color. Remove from skillet and drain on a paper towel covered plate.
While steaks are resting, add sausage to skillet and cook thoroughly. Remove from skillet and set aside. Add vegetable oil and whisk in the flour. Flour will begin to darken and thicken oil, turning a golden color. Continue to stir constantly for about 4-5 minutes.
Slowly whisk in the whole milk and bring mixture to a simmer. Stir occasionally until gravy has thickened to desired consistency, about 8-10 minutes.
Add sausage to gravy and season liberally with salt and pepper.
Plate steaks and serve covered in gravy. Extra delicious with biscuits!
For the steaks:
- 1/2 cup vegetable oil
- 1 – 1 1/4 lbs cube steaks, about 4
- 1/4 cup cream
- 1 egg
- 1/4 cup cornmeal
- Salt, to taste
- 1/2 tsp black pepper
For the gravy:
- 1 pkg Purnell’s sausage (we used Spciy Medium Country)
- 3 Tbs all-purpose flour
- 2 cups whole milk
- 3 Tbs vegetable oil
- salt, to taste
- 1/4 tsp black pepper